sometimes I skip to the end with out reading things, sous vide has its purpose, you can do some really cool stuff with it for certain cuts of meat and lamb, venison. Especially the cheapest most tough cuts of meat. I was trained old school but a leg of lamb cooked 24 hours in a sous vide is hard to beat, or medium rare short ribs. There are certain cuts I won't do, rib eyes need fire and heat to melt fat, but something like a filet mignon with no fat can come out perfect every time with a quick sear, down to the exact degree you want it

The goal here is to simplify the process as much as possible without compromising too much on flavor. The propane grill doesn’t get hot enough (and it’s winter). The charcoal chimney takes too long (and it’s winter). Broiler smokes up the house and makes a mess. Cast iron smokes up the house and makes an even bigger mess.

Based on the video I posted in the YouTube thread, I can literally pull the filet out of the water, open the pouch, pat it dry, torch it, and be done in a couple minutes with very little mess and no extra dirty dishes.

All you homos on here are the ones that got me started on the sous vide in the first place, so I don’t want to hear it! I usually do the charcoal chimney method but it takes too long.

I’ll repost the video with Kenji that all this came from in the YouTube thread.

Click to expand...

Just cook how you want, thats the beauty, there is no rules to cooking, there are recipes, but does not mean you have to follow them exactly, thats whats fun, you screw up a dinner, trial/error, there is always tomorrow and the next day

The goal here is to simplify the process as much as possible without compromising too much on flavor. The propane grill doesn’t get hot enough (and it’s winter). The charcoal chimney takes too long (and it’s winter). Broiler smokes up the house and makes a mess. Cast iron smokes up the house and makes an even bigger mess.

Based on the video I posted in the YouTube thread, I can literally pull the filet out of the water, open the pouch, pat it dry, torch it, and be done in a couple minutes with very little mess and no extra dirty dishes.

Click to expand...

you can but I don't care what anyone says, a torch effects the flavor of the meat, save it for the creme brule, or just buy one try it, see if you like it. Its cooking a steak, not getting married

I am unclear why you are worried about simplifying the process when you have already gone through an elaborate ritual of vacuum sealed it in a bag, cooked it for 4 days and then cut the nasty grey looking piece of meat out of its plastic...
All joking aside though, I think a quick sear on cast iron would be quicker and easier than fiddle fucking around with a torch.